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Do you want to create an amazing science fair project for your next exhibition? You are in the right place. Read the below given article to get a complete idea on turmeric: 1. History of Turmeric 2. Cultivation of Turmeric 3. Curing 4. Uses.
Science Fair Project # 1. History of Turmeric:
Curcuma domestica Valet; Syn. C. longa Auct. non Linn.; English—Turmeric; Hindi—Haldi, Bengali—Halud; Punjabi—Haldar, halja’, Tamil—Manjal; Telugu—Pasupu; Malayalam— Mannal, marinalu, Kannada—Anshina; Marathi—Halede; Gujarati—Halada; Sanskrit—Haridra, nisa; Persian—Zard-chobah, dar-zard; Family—Zingiberaceae.
Turmeric has been cultivated in India from very ancient times. It prefers sandy and clayey loams for its cultivation. The crop cannot stand water-logging or alkalinity in the soils. The largest supplies of turmeric are obtained from Guntur district of Andhra Pradesh. Orissa is the next important growing area for turmeric where production is concentrated in the districts of Ganjam, Phulbani and Koraput.
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In Maharashtra, the main centres of turmeric production are in Gujarat, Thane and Khandesh districts. Tiruchirapally, Salem and Coimbatore districts of Tamil Nadu are also important turmeric growing areas. Other important states for this crop are-Uttar Pradesh, Madhya Pradesh, Karnataka, West Bengal, Rajasthan and the Punjab.
The total average under turmeric in India has been estimated variously from 60,000 to 100,000 acres, and the production is nearly 100,000 tonnes of rhizomes per annum. A large part is consumed within the country, but a portion is exported to the U.K., Pakistan, Sri Lanka and U.S.A.
Science Fair Project # 2. Cultivation of Turmeric:
The crop is propagated vegetatively by means of corms (swollen under-ground stems). The preparatory cultivation requires deep ploughing several times (six time or so).
It needs a fine tilth and heavy application of manure. The field is prepared into narrow beds with facilities for irrigation and drainage. The corms are planted from April to July in these beds, 6-9 inches apart in the furrows and 16 inches apart between the furrows.
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After planting the beds are levelled and covered with a mulch of leaves. The corms develop aerial shoots above the ground in a month or so. One or two weeding’s are given, and the beds are earthed up. By November, the leafy growth is complete and the corms beneath the soil begin to thicken and to develop uniformly deep colour.
In the month of February the leaves turn yellow and dry up, which is an indication of maturity of the underground corms. Harvesting is done in March which continues till the end of April.
A great care has to be taken in harvesting operations. The whole clump consisting of both primary and secondary branches known as “fingers”, and the main thickened portion, the ”bulb”, are to be lifted up without injuring the corms.
The leaves and roots are then cut off, and the bulb and fingers separated from each other. Very small quantities are sold in this raw form. In India, the bulb of the crop is marketed as dry cured turmeric (haldi).
Science Fair Project # 3. Curing with Turmeric:
The raw produce of turmeric has to be cured properly before the commercial dry turmeric can be obtained. Curing consists mainly of three phases – 1. boiling, 2. drying and 3. polishing. After harvesting, the raw green turmeric is heaped up covered with turmeric leaves, and kept in this condition for some time.
The entire produce is then transferred to an earthen pot or larger iron pan which is filled up with water, the water level is kept 2-3 inches above the level of the turmeric. After covering the bulk with dry turmeric leaves, it is boiled over fire. As soon as the rhizomes become soft to touch, they are removed from the vessel, thinly spread out and dried in the sun.
After 5-7 days of drying, the produce becomes fit for sale and storage. When it is quite dry, it is cleaned to remove roots and other parts, and then rubbed well between hands. The dry turmeric is also polished by special appliances. Now the produce is sorted out into bulbs, fingers and splits, and graded into large and small sizes according to need.
The plant of turmeric is a robust perennial with a short stem and tufted leaves. The pale- yellow flowers are found in dense spikes, topped by a tuft of pinkish bracts. The rhizomes, which yield the colourful condiment, are short and thick with blunt tubers. They are cleaned, washed and dried in the sun, it is very aromatic, with a musky odour and yellow colour. It has a pungent bitter taste.
Science Fair Project # 4. Uses of Turmeric:
a. It is used as a condiment.
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b. It is used to flavour and colour pickles, and foodstuffs.
c. It is one of the principal ingredients of curry.
